Truman42
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I made a 2 litre starter last night with 2 liters of my wort and a previous starter of American Ale yeast 1272 made last week (Poured of the beer and pitched the yeast)
This morning I went into the kitchen and the krausen had pushed the foil cap off the flask and was all over the kitchen bench.
What to do..? My wort was at pitching temps and I didnt have any other yeast and had to get to work. The air was still in the kitchen overnight, no fans on etc and the krausen should have pushed out any nasties that may have settled on top anyway.
So I wiped off a layer of krausen with my finger and pitched it into my wort.
Would you have done the same? Is the infection risk minimal given the circumstances or have I taken a big risk on this one? Only time will tell I suppose.
This morning I went into the kitchen and the krausen had pushed the foil cap off the flask and was all over the kitchen bench.
What to do..? My wort was at pitching temps and I didnt have any other yeast and had to get to work. The air was still in the kitchen overnight, no fans on etc and the krausen should have pushed out any nasties that may have settled on top anyway.
So I wiped off a layer of krausen with my finger and pitched it into my wort.
Would you have done the same? Is the infection risk minimal given the circumstances or have I taken a big risk on this one? Only time will tell I suppose.